Indian Lime Drumsticks

Indian Lime Chicken combines tender chicken drumsticks with a rich, medium-spiced tomato sauce and the fresh zing of lime. Fragrant saffron rice adds a beautiful golden colour and a gentle flavour that works wonderfully with the spicy chicken. Served with fresh lime quarters and coriander, this is a colourful homemade Indian meal that is full of warmth, freshness and flavour.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Portions

Ingredients

Chicken Ingredients:

8 large chicken drumsticks
2 tbsp vegetable oil
1 large onion finely chopped
3 cloves garlic finely chopped
1 tbsp fresh ginger grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
400 g chopped tomatoes
150 ml chicken stock
1 tbsp tomato purée
1 lime juice only
1 tsp sugar
salt
freshly ground black pepper
¼ bunch fresh coriander chopped
2 large limes cut into quarters

Saffron Rice Ingredients:

300 g basmati rice
500 ml water
1 pinch saffron
1 tbsp unsalted butter or ghee
1 small cinnamon stick
3 medium cardamom pods lightly crushed
salt

Instructions

Preparing the Chicken:

Pat the chicken drumsticks dry with kitchen paper. Season them lightly with salt and pepper.
8 large chicken drumsticks, salt, freshly ground black pepper
Heat the vegetable oil in a large, heavy-based frying pan or casserole over a medium-high heat.
2 tbsp vegetable oil
Add the chicken drumsticks and brown them on all sides. This should take around 8 minutes. They do not need to cook through at this stage.
Remove the chicken from the pan and set it aside on a plate.
Reduce the heat to medium and add the chopped onion to the same pan. Cook for 5–6 minutes until softened and lightly golden.
1 large onion
Add the garlic and grated ginger. Cook for another minute while stirring frequently.
3 cloves garlic, 1 tbsp fresh ginger
Add the cumin, coriander, turmeric, garam masala and chilli powder. Stir everything together for about 30 seconds.
1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1 tsp chilli powder
Add the tomato purée and stir it through the spiced onions.
1 tbsp tomato purée
Pour in the chopped tomatoes and chicken stock. Add the sugar and season with a little salt and black pepper.
400 g chopped tomatoes, 150 ml chicken stock, 1 tsp sugar, salt, freshly ground black pepper
Bring the sauce gently to a simmer. Return the browned chicken drumsticks to the pan, turning them so they become coated in the sauce.
Cover the pan with a lid and simmer gently for approximately 35–40 minutes. Turn the drumsticks occasionally so they cook evenly and absorb plenty of flavour.
Remove the lid during the final 10 minutes if the sauce needs thickening. The chicken should be thoroughly cooked, tender and no longer pink at the bone.
Stir the lime juice into the sauce just before serving. Taste and adjust the seasoning if necessary.
1 lime

Make the Saffron Rice:

Rinse the basmati rice several times under cold water until the water runs mostly clear.
300 g basmati rice
Place the rice in a saucepan with the water, saffron, butter or ghee, cinnamon stick and crushed cardamom pods.
500 ml water, 1 pinch saffron, 1 tbsp unsalted butter, 1 small cinnamon stick, 3 medium cardamom pods
Add a little salt and bring to the boil.
salt
Reduce the heat to its lowest setting and cover the pan with a tight-fitting lid.
Cook for approximately 12 minutes, or until the water has been absorbed and the rice is tender.
Remove the pan from the heat and leave it covered for 5 minutes. Remove the cinnamon stick and cardamom pods, then gently fluff the rice with a fork.

To Serve:

Spoon the fragrant saffron rice onto warmed serving plates and arrange the chicken drumsticks alongside it. Pour plenty of the spicy tomato sauce over the chicken and rice.
Scatter the chopped fresh coriander over the top and serve with the lime quarters. Encourage everyone to squeeze fresh lime over their chicken just before eating.
¼ bunch fresh coriander, 2 large limes
The lime gives the rich tomato sauce a wonderfully fresh finish. For an extra treat, serve with warm naan bread or chapatis for soaking up every last bit of the sauce.

Notes

Cook's Notes:

Control the heat: The recipe produces a medium level of spice. For a milder version, reduce the chilli powder. If you prefer more heat, add a little extra chilli.

Give the chicken time: Gentle cooking allows the drumsticks to become tender while the sauce develops a deeper flavour.

Don't skip the fresh lime: Bottled lime juice will work in an emergency, but fresh lime quarters served at the table give the dish a much brighter flavour.

Check the chicken: Chicken should reach an internal temperature of **75°C** at the thickest part, avoiding contact with the bone.

Rest the rice: Allowing the cooked rice to stand covered for a few minutes helps the grains finish steaming and makes them easier to fluff without breaking.

Make it ahead: The chicken can be cooked ahead and gently reheated. In fact, the flavours often become even more developed after resting overnight in the refrigerator.

Nutrition